Food Handling Guidelines

**Disclaimer: This document is merely a guidance document. Some of this information may not be applicable to certain food procedures. Please be aware that food prepared at home should not be served at “potluck” events that will be charging some form of fee to participate in that event. If there are any questions, please contact the Biological Safety Specialist and Responsible Official at (312) 413-5986.

Definitions:

Cross-contamination= the transfer of disease causing organisms from a contaminated surface to a previously clean surface.

Foodborne Illness (FBI) = the result of ingestion of food or drink containing the presence of bacteria, viruses, or parasites. These microorganisms cannot be smelled, tasted, or seen. More commonly people use the term food poisoning.

Perishable foods= those foods that require refrigeration. They include food containing meat, poultry, fish, shellfish, eggs, or milk products. These foods are also known as potentially hazardous foods.

Ready-to-Eat foods= food that can be eaten without further washing, cooking, or additional preparation.

Food Handling Procedures:

Four Simple Food Safety Rules to Remember:
  1. Keep hot food above 135˚F
  2. Keep cold food below 41˚F
  3. Keep hands, work surfaces, and utensils clean!
  4. Never leave perishable food out of the refrigerator over 2 hours!

Food Guidelines for Dishes Prepared at Home

Please note:

Therefore, take the following directions very seriously!!!!!!!!!!!

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